This summer’s home canning season has been pretty darn excellent for a couple of reasons. First, I’m so happy to see that low sugar/no sugar pectin and pretty much every other home canning supply is becoming easier for me to find here in the urban jungle. A few years ago, I had to go on a canning supply scavenger hunt every time I needed jars or seals, and I wasn’t always successful. I’m very thankful that supplies are always readily available online, but sometimes you need something last minute, you know? Anyway, I think it’s awesome that home canning is gaining more popularity again.
I was also honored (and completely jazzed) to be asked for a second year to be a Canbassador for the Washington State Fruit Commission. They sent me an amazing box of stone fruit that I used to make much, much tasty jam. If you’re looking for great home canning recipes and tips (their Preservation 101 series will be very helpful to those of you who are just starting out), be sure to check out their site, Sweet Preservation.
This recipe was inspired by the peach raspberry cobbler that I made recently. Since I had already earmarked any peaches that I might receive for another recipe (stay tuned for that), I used nectarines and raspberries, and wow, why have I not paired these two before? This one’s definitely a keeper.
recipe yields 8 one half pint jars
Note: Check out my Sugar Free Jam Plan post for more info about what tools you’ll need for home canning. These tools will be referenced in the directions below.
4 1lbs. nectarines, peeled, pitted, and cut into 1 inch pieces
1 lb. raspberries, fresh or frozen (thawed)
1/4 cup freshly squeezed lemon juice
2 cups xylitol
2 teaspoons liquid stevia
pectin (amount will vary depending on what brand you’re using)
1. Place canning jars, lids, and rings in a water canning pot or stock pot. Fill the pot with water until it is 2 inches above the tops of the jars. Heat to boiling, and boil the jars, lids, and rings for 15 minutes to sterilize. 5 minutes before removing the jars, place the jar lifter and kitchen tongs in the boiling water to sterilize. Remove jars using the jar lifter and lids and rings using the kitchen tongs, and set on folded tea towels in preparation for the jam. After everything is removed from the pot, continue to keep the water just below a boil.
2. If you prefer a more chunky jam, and you don’t mind the raspberry seeds, you can skip to step 3. But if you prefer a smoother jam, place the nectarine pieces into a blender and puree. Pour into a large saucepan or soup pot/ stock pot. Process the raspberries in the same way, and strain through a sieve to remove the seeds. Add the seeded raspberry puree to the pot with the nectarine puree.
3. Heat the nectarine raspberry mix to boiling. Add the liquid stevia and stir. Next, mix the pectin with the xylitol and add the mix, as well as the lemon juice, to the pot. Stir until blended. Cook over medium high heat for 10-15 minutes, or until any foaminess subsides and the jam has thickened. Remove from heat.
4. Immediately transfer the hot jam to a large glass measuring cup, or use a ladle with a large mouth jar funnel, and transfer the jam to the jars, filling until ¼ inch from the top. Using kitchen tongs, place the lids on the jars, and screw the rings over the lids. Since everything is hot, you’ll probably need oven mitts to do this.
5. Using the jar lifter, transfer the jars to the water-filled pot for 5 minutes. Remove from the water and place on folded tea towels to cool. As the jam cools, you should hear distinct “pops” for each jar as a vacuum forms and they seal.